These lemon berry scones are an easy brunch treat made with simple ingredients, frozen berries and lemon glaze. The sweet and tart flavors balance each other perfectly!
These lemon berry scones are bursting with juicy berries and flaky, and buttery goodness… I love these for breakfast but they’re a treat any time of day!
This recipe is super fast and easy… And of course delicious! They’re perfect for breakfast, an Easter or spring Brunch, or for dessert!
Enjoy them warm right out of the oven or glaze them with the lemon drizzle! If you’re going to add the lemon glaze, you’ve gott’a let the scones cool before glazing, or the glaze will just roll off or soak in… Then serve them right away!
Why Frozen Berries?
- Frozen berries are available year-round: Frozen berries are available in most grocery stores year-round, making it easy to enjoy mixed berry scones any time of year.
- Plus, frozen berries are cheaper than fresh… Making them be a budget-friendly option for making scones.
- They’re less likely to turn the scone dough pink! When you use fresh berries in scones, they release juices that turn your dough pink. They’re delicious, a rea different color. Using frozen berries helps to prevent this problem, because frozen berries don’t release as much juice.
- Frozen Berries easier to work with… Fresh berries are delicate and easily crushed, BUT frozen berries hold their shape, making them easier to work with.
TIPS
- Don’t overwork the dough: Overmixing your dough makes tough scones. Mix the ingredients until just combined, and handle the dough as little as possible.
- Keep the butter cold: Cold butter is key to creating flaky scones. Make sure your butter is well chilled and cut into small pieces before adding it to the flour mixture.
- Use a sharp cutter: When cutting the scones into wedges, use a sharp cutter for clean cuts. This helps your scones rise evenly in the oven;)
- Cool scones slightly before glazing: Glaze will run off hot scones, but glazing cool scones allows the glaze to set.
How To Serve Lemon Berry Scones
Berry scones with lemon glaze are delicious for breakfast or a snack, and can be served in several ways, including:
- Warm with butter: When the scones are fresh out of the oven, slice them open and serve them warm with a pat of butter;)
- Add a dollop of whipped cream: For an extra treat, add a dollop of whipped cream (or whipped coconut cream) on top.
- Serve with fresh berries: If you have extra fresh berries on hand, serve them alongside the scones!
- Make a breakfast sandwich: Cut the scones in half and fill them with scrambled eggs, bacon, and avocado for a fancy breakfast sandwich.
How to Store & Reheat Leftovers
Allow them to cool completely and then transfer them to an airtight container. Store them at room temperature for 2 days, or in the refrigerator for up to 5 days.
Reheating Scones – Preheat your oven to 350°F (175°C). Place your scones on a baking sheet, lined with parchment, and bake for 5-10 minutes. You can also microwave them for 10-20 seconds, until warm.
Freezing – Leftover scones can also be frozen for longer storage. Place them in an airtight container, or freezer bag, and freeze for up to 3 months. To reheat frozen scones, let them thaw at room temperature for 1-2 hours, then follow the same reheating instructions as for room temperature or refrigerated scones.
I want to know what YOU think, Please review the recipe card!
Lemon Berry Scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter chilled and cut into small pieces
- 1/2 cup non-fat plain Greek yogurt
- 1/4 cup non-fat milk
- 1/2 teaspoon vanilla extract
- 1 cup frozen mixed berries
- Ingredients for Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the chilled butter to the bowl and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
- Add the Greek yogurt, milk, and vanilla extract to the bowl and mix until just combined.
- Gently fold in the frozen mixed berries until evenly distributed.
- Turn the dough out onto a lightly floured surface and shape it into a circle about 8 inches in diameter and 1 inch thick.
- Cut the circle into 8 wedges and transfer them to the prepared baking sheet.
- Bake for 18-20 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- While the scones are baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
- Transfer scones to a wire rack to cool. Once cooled, drizzle with lemon glaze so it sets perfectly. lemon glaze
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
